AIP Friendly Old Bay–Style Seasoning Blend
Classic seafood seasoning blends are usually off-limits on an autoimmune protocol because they rely heavily on black pepper, red pepper flakes, paprika, and other nightshade-derived spices that the protocol eliminates. This homemade version captures that same bold, complex character using celery salt, warming ginger, earthy turmeric, and a fragrant mix of dried herbs — no nightshades, no seed spices, no guesswork. The result is a deeply savory, slightly warm blend that smells incredible the moment you open the jar. It comes together in minutes with a simple whisk, and a single batch yields 16 servings, so you'll have it on hand for weeks of cooking. Sprinkle it over seafood, roasted vegetables, or anything that needs a serious flavor upgrade without the inflammation concerns. Storing it in an airtight jar away from heat keeps it fresh for up to three months, making it one of the most practical things you can mix up on a Sunday afternoon.
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Learn more →Ingredients
16 servings
- 2 tbsp celery salt
- 1 tbsp dried parsley
- 2 tsp ground turmeric
- 2 tsp ground ginger
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground ceylon cinnamon
- ½ tsp ground cloves (optional)
- ½ tsp fine sea salt
Instructions
- 1
Combine the celery salt, dried parsley, turmeric, ginger, thyme, oregano, basil, garlic powder, onion powder, Ceylon cinnamon, ground cloves (if using), and fine sea salt in a small mixing bowl and whisk until evenly blended with no streaks of turmeric remaining.
- 2
Transfer the blend to an airtight jar or container, seal tightly, and store at room temperature away from direct light and heat for up to 3 months.